1x double crust pie, chill, wrapped, for 1 hour
1 onion, chopped
1 tbsp. unsalted butter
1 lb. ground pork
1 stalk celery, chopped
2 garlic cloves, minced
3/4 cup chicken stock (I use homemade)
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. ground allspice
1 bay leaf
2 tbsp. fresh bread crumbs
In a saucepan cook onion & celery in butter over moderate heat, stirring frequently, for 4 mins. Add garlic and cook the mix for 2 mins.
Add the pork and cook stirring until pork changes colour. Add the chicken stock, the thyme, salt, allspice and bay leaf and simmer the mixture, covered, for 30 mins.
Let it cool and stir in breadcrumbs.
Roll ball of dough into 9-inch round, fit it into a 7-inch pie plate and spoon pork mixture into it.
Roll smaller ball of dough into 7.5 inch round and lay on top of the filling. Press edges together to seal pie and trim excess dough. Make a 1/2 inch X in the centre, brush dough with egg glaze (1 egg, beaten with 2 tbsp. cream)
Bake the tourtiere in the lower third of a preheated oven (425º F) for 10 mins.
Reduce heat to moderately hot (375º F), transfer the tortiere to the middle of the oven and bake it for 25 minutes more, or until crust is golden.
Let cool about 15 minutes before slicing to serve.